In a large bowl, combine the diced Fuji apples with the fresh lemon juice, tossing to coat evenly. This helps prevent the apples from browning and adds a slight tang that balances the sweetness. Set aside while you prepare the remaining ingredients.

In a separate large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, and ground nutmeg until thoroughly combined. Make a well in the center of the dry ingredients. Pour the whole milk, lightly beaten egg, melted unsalted butter, and vanilla extract into the well. Carefully mix everything until just combined; avoid over-mixing to keep the batter light and fluffy. Gently fold in the prepared apples from Step 1, making sure they're evenly coated with the batter.

Pour the canola oil into a large pot, ensuring you have at least 2 inches of oil. Heat over medium-high heat until the oil reaches 375°F (190°C). Grease a 1/4 cup measuring cup and a large metal spatula with nonstick cooking spray or lightly oil them to help prevent sticking. Scoop about 1/4 cup batter, flatten it gently into a disc on your spatula, and carefullly lower it into the hot oil. If needed, use a spoon or fork to slide the batter into the oil. Fry only 3–4 fritters at a time to avoid overcrowding. Cook each side for about 2 minutes, or until golden brown. Transfer finished fritters to a plate lined with paper towels to drain and cool slightly. I always fry a test fritter first to check both the oil temperature and seasoning.

While the fritters are cooling, whisk together the confectioners’ sugar, milk (or water, as preferred), vanilla extract, and ground cinnamon in a large bowl until smooth. The glaze should be a bit thin to easily coat the fritters—add more powdered sugar if it's too thin, or a little extra milk if it's too thick. For a more intense cinnamon flavor, I sometimes add an extra pinch of cinnamon to the glaze.

Once the fried fritters have cooled slightly, dip each one into the glaze from Step 4, ensuring both sides are coated. If there's leftover glaze, you can dip the fritters again or drizzle the remaining glaze over the top. Let the glaze set for a few minutes before serving. Enjoy these apple fritters warm for the best texture and flavor.